Airports are no longer just transit hubs—they have transformed into vibrant food and beverage (F&B) destinations designed to enhance the traveller journey. For many passengers, dining is the first touchpoint of comfort, offering both convenience and cultural connection.
A new study by India Retail and Hospitality Private Limited (IRHPL) reveals that beverages dominate airport F&B sales, contributing nearly 70% of revenue, while food accounts for the remaining 30%. Speciality beverages such as craft coffee, juices, and premium bar offerings generate 10–15% of sales, particularly in lounges and premium hubs.
The report also highlights a clear preference for regional cuisines. South Indian fare tops the charts across Indian airports, followed by North Indian options—popular among both domestic and international travellers. According to Naresh Sharma, CEO of IRHPL Group, this trend underscores that “travellers seek familiarity and cultural connection even in transit,” making local cuisine central to airport dining strategies.
Convenience is another defining factor. Between 50–65% of F&B spend goes toward grab-and-go options, while dine-in experiences account for only 25–35%. Short-dwell travellers especially favour kiosks, pre-packaged meals, and quick-service outlets.
With beverages leading revenues and regional food anchoring menus, airports are aligning investments in quick-service and beverage-focused outlets to meet traveller demands for speed, variety, and cultural resonance.